Gochujang Glazed Tofu and Broccoli Bowls

Prepare the ingredients: Drain 28 oz of extra-firm tofu and press dry with paper towels. Cut the tofu into 1-inch cubes. Wash 1 head of fresh broccoli and cut it into bite-sized florets (aim for about 3 cups of florets). Peel and mince 3 cloves of garlic, and grate 1 inch of fresh ginger. Thinly slice 2 green onions.

Whisk the glaze: In a small bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp toasted sesame oil, and 2 tbsp of water until smooth.

Sear the tofu: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the cubed tofu in a single layer. Pan-fry for 6 to 8 minutes, turning occasionally, until all sides are golden brown and crispy. Transfer the tofu to a plate and set aside.

Cook the broccoli: In the same skillet, add the remaining 1 tbsp vegetable oil. Toss in the 3 cups of broccoli florets and sauté for 3 minutes until bright green. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Steam the broccoli: Pour 2 tbsp of water into the skillet with the broccoli, immediately cover with a tight-fitting lid, and let steam for 2 minutes until tender-crisp.

Glaze the dish: Remove the lid and return the pan-fried tofu to the skillet. Pour the whisked gochujang-honey glaze over the tofu and broccoli. Cook over medium heat for 2 minutes, tossing constantly, until the sauce thickens and beautifully coats every piece. Remove from heat.

Reheat the base: Reheat the 3 cups of leftover cooked quinoa (reserved from Day 1) in the microwave for 1 to 2 minutes until steaming hot.

Assemble and serve: Divide the warm quinoa evenly among 4 bowls. Top with the glazed tofu and broccoli. Garnish with the sliced green onions and 1 tsp toasted sesame seeds.